Diabetic Pumpkin Soup Food

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DIABETIC PUMPKIN SOUP



Diabetic Pumpkin Soup image

This year (2006), I have resolved to take better care of my diabetes. Well, actually it was more of an order from my doctor. He told me either to straighten up or find a new doctor. Big wake up call! for me because I love Todd to death. He made it possible for me to be as healthy as I am today (even though that's not as healthy as I could be). So, I have set to arrange my cookbooks, kitchen, & life to make sure that I have diabetes but it don't have me. I love pumpkin and I prefer a sweet soup to a savory one. This one works for me.

Provided by Redneck Epicurean

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

16 ounces pumpkin puree
2 cups chicken broth
2 -4 teaspoons Splenda sugar substitute (depending on your taste, mood, etc.) or 2 -4 teaspoons Splenda brown sugar blend (depending on your taste, mood, etc.)
1 dash salt
1/4 teaspoon pumpkin pie spice
1 cup 2% low-fat milk (or half & half for a VERY special occasion)

Steps:

  • In a large saucepot over med. heat, combine the broth, pumpkin, and spices.
  • Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add the cream gradually and heat through. Do NOT boil!
  • Sweeten to taste before serving.

Nutrition Facts : Calories 82.1, Fat 2, SaturatedFat 1, Cholesterol 4.9, Sodium 441.9, Carbohydrate 11.4, Fiber 0.6, Sugar 5.5, Protein 5.6

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